Krumkaker ( Rolled Wafer)

This traditional Scandinavian treat is a thin, crisp cookie that is baked in a special krumkake iron (something like a waffle iron, but with more decorative, lacier and shallower grids. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

• Ready In: 20 mins
• Serves: 8

Ingredients

• 1⁄2 cup butter, melted
• 1  cup sugar
• 2  eggs
• 1  cup  cream
• 1 1⁄2 cups flour, sifted
• 1⁄2 teaspoon vanilla
• 1⁄4 teaspoon salt

Directions

1. Mix all the ingredients together throughly to make a thin batter.
2. Preheat krumkake iron over medium heat on top of range until a drop of water sizzles when dropped on top.
3. Open iron; lightly brush inside top and bottom with shortening, oil or melted butter.
4. Spoon 1 tablespoon batter onto center of hot iron; close iron.
5. Bake about 1 minute on each side until cookie is lightly browned.
6. Insert tip of a knife under cookie to remove from iron; roll hot cookie into a cone shape.
7. Cool on rack.
8. Cookies become crisp as they cool.
9. Repeat with remaining batter.
10. If batter thickens as you use it, add water a tablespoon at a time as necessary to thin it to the consistency of thick cream.
11. Store baked cookies in airtight containers.
12. If desired, sprinkle with confectioner's sugar or fill with lightly sweetened whipped cream.